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Home / Recipes / Dinner / Casseroles / Homemade Shepherd’s Pie

Homemade Shepherd’s Pie

1 hr 15 mins
| 327 Comments |
4.68 from 613 votes
Jump to Recipe 06/04/20 | Updated: 11/26/20 | by Nora
photo collage of shepherd's pie with text overlay

Make the ultimate comfort food for your family: Homemade Shepherd’s Pie (or Cottage Pie) with ground beef (or lamb!) – simple, yummy and easy to make.

close up of spoon inside shepherd's pie filling

A delicious filling with lots of gravy underneath a fluffy layer of mashed potatoes – perfect for a cold night, or as a special St. Patrick’s Day treat.

I always use my Instant Pot Mashed Potatoes on top (but regular mashed potatoes work just fine, if you’re not an instant-potter 😉). You can also use leftover mashed potatoes (those also make great Irish potato pancakes… just saying!). Simple, but so comforting!

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

photo of shepherd's pie ingredients with labels
Ingredients for shepherd’s pie: Ground beef, beef broth, oil, red wine, flour, tomato paste, onions, garlic, carrots, celery, peas, herbs, cheddar cheese, salt, pepper and ground paprika.

Ingredient notes

  • Wine: You can skip the wine and use more broth instead. If you’re not sure which wine to use, go for a dry red wine you would also drink. A Merlot or Pinot Noir is great. (You can technically use cooking wine, it’s just not my preference – if you do use seasoned cooking wine, make sure to taste test and pay attention to the amount of salt you add.)
  • Tomato paste: Can also use ketchup instead if you don’t have tomato paste.
  • Mashed potatoes: I usually make my Instant Pot Mashed Potatoes for this, but my regular mashed potatoes are delicious, too. I’ve also had readers made this with ready-made mashed potatoes, so that’s a great shortcut.
  • Allergy friendliness: For a gluten-free friendly version, use cornstarch in place of the flour. Be sure to check all of your ingredients to make sure they’re gluten free (especially the beef broth! you can use water if you don’t have any).
  • If you don’t like peas, it’s also delicious with chopped green beans.
  • I hear people make this low carb by using mashed cauliflower they whisk together with 1 egg yolk in place of the mashed potatoes. I love my potatoes, but your call 😉
  • You can also make this vegetarian by using 2 cups of cooked, brown lentils in place of the ground beef and vegetable broth in place of the beef broth.

Beef or lamb?

It might we worth telling you right now that the technical term for this recipe is actually cottage pie (made with ground beef) and not authentic shepherd’s pie (made with ground lamb). But my mission here on Savory Nothings is always to share recipes real people with a real grocery budget and a regular grocery store and an everyday exhausting kids/work/life situation can make.

So, there it is. Fake Shepherd’s Pie. Aka Homemade Shepherd’s Pie with ground beef. One that’s simple and affordable and delicious. It is the best ❤️

Feel free to use ground lamb in place of the beef for a more authentic version! Lamb tends to be more fatty, so drain it after browning if you prefer less fat. 

Step by step photos

photo collage of shepherd's pie steps
Steps to make a shepherd’s pie: 1) Brown ground beef, then 2) stir in diced vegetables and sauté until softened. 3) Stir in seasoning and flour, then stir in tomato paste. 4) Deglaze the pan with red wine, then 5) add the broth, herbs and peas and 6) simmer until thickened. 7) Cool the filling in a casserole dish, 8) then top with mashed potatoes 9) and cheese and bake until golden and bubbly.

Recipe tips

  • Don’t be scared of adding some color: Make sure to brown the meat and vegetables well for the most intense flavors
  • Do not skip cooling the filling: This is how you keep the layers in shepherd’s pie from mixing; depending on the dish and the room temperature, cool it for 15-30 minutes (sometimes I put mine outside in the winter, it’s cold in 15 minutes!)

Shepherd’s Pie FAQs

What’s the difference between cottage pie and shepherd’s pie?

Like I said above, the main difference between cottage pie and shepherd’s pie is the meat: Shepherd’s pie uses ground lamb, cottage pie uses ground beef. In America, the term Shepherd’s pie has commonly been adopted for the version made with ground beef.

Can you eat shepherd’s pie the next day?

Yes, if you keep it in the fridge, shepherd’s pie keeps well for up to 3 days. Just reheat it until piping hot all the way through and serve.

How do you reheat Shepherd’s pie?

Oven: Reheat the leftovers at 350°F until piping hot all the way through (this will take 15-30 minutes, depending on how much of the pie you are reheating). If you’re re-heating leftovers, I recommend transferring them to a clean baking dish to avoid food burnt into the dish.
Microwave: Make sure you put the pie in a microwave-safe dish. Cover and microwave in 30 second bursts until piping hot all the way through. Check the pie in between (careful, it can get hot!) and stir a little to make the food heat evenly.

casserole dish with shepherd's pie

Make ahead instructions

Assemble the entire pie as directed in the recipe, right up to the finally baking step. Cover and refrigerate for up to 3 days, then bake at 400°F for 30-40 minutes, or until the filling is bubbly and the top is golden.

Freezer instructions

Prepare as directed in the recipe, right up to the final baking step. Wrap well with foil and then aluminum foil. Label and freeze for up to 2 months.

To reheat: No need to defrost! Remove both foils, then replace the aluminum foil. Bake at 400°F with the foil on for 1 hour. Remove the foil and bake for another 10 minutes, until browned.

Serving suggestions

As a casserole, this is generally an all-in-one meal I often serve pretty much by itself. Sometimes I’ll make sautéed green beans or crockpot glazed carrots on the side, especially if it’s a holiday or we have family over.

A nice green salad is also a good side. I make mine with a homemade honey mustard dressing – so good!

plate with shepherd's pie

I LOVE Shepherd’s Pie. It’s the ultimate comfort food to me. It reminds me of working in a pub after finishing high school, it reminds me of my late British grandma, and it reminds me how much better it is to spend St. Patrick’s Day at home vs at a party, haha!

While, admittedly, this IS a bit more work than something like a one pot pasta or a throw-together casserole… It’s still fairly simple for such a hearty and traditional meal.

AND, you can always make double and freeze one for an easy meal later – freezer instructions are included in the recipe notes below. Enjoy!

More comfort food classics

  • Crock Pot Beef Stew
  • Easy American Goulash (One Pot!)
  • Homemade Salisbury Steak
  • Easy Beef Stroganoff

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!

Printable Recipe Card
casserole dish with shepherd's pie
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Homemade Shepherd’s Pie

Make the ultimate comfort food for your family: Homemade Shepherd's Pie (or Cottage Pie) with ground beef – simple, yummy and easy to make. See notes if you want to make this with lamb for a fully authentic version!
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
4.68 from 613 votes
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Recipe details

Prep 30 mins
Cook 45 mins
Total 1 hr 15 mins
Servings 6 servings
Difficulty Medium

Equipment

  • Large Skillet
  • Casserole Dish

Ingredients
 

For meat & vegetables

  • 1 tablespoon oil
  • 1 pound ground beef
  • 1 clove garlic chopped
  • 2 onions finely chopped
  • 2 medium carrots finely diced
  • 2 sticks celery finely diced

For gravy/to finish filling

  • ½ teaspoon salt
  • ¼ teaspoon ground paprika
  • ground black pepper to taste
  • 2 tablespoons white flour
  • 2 tablespoons tomato paste
  • ⅓ cup red wine OR more broth if avoiding alcohol
  • 1 cup beef broth
  • 1 cup frozen peas
  • 1 tablespoon finely chopped parsley
  • ½ teaspoon finely chopped thyme
  • 1 teaspoon finely chopped rosemary

For topping

  • 4 cups mashed potatoes (click for my recipe and you’ll have some leftovers to sneak during cooking)
  • ½ cup shredded cheddar cheese

Instructions
 

  • Brown meat and vegetables:
    Heat the oil over medium high heat in a large, deep skillet. Brown the ground meat, then add the chopped vegetables and sauté until softened.
  • Season and deglaze the pan:
    Sprinkle salt, paprika, pepper and flour over the pan. Cook for 2 minutes, stirring often. Stir in tomato paste and cook, stirring all the time, until it smells roasted (about 1 minute). Pour in the red wine (OR beef broth if you prefer!), scratching any browned bits off the bottom.
  • Finish filling and cool:
    Then stir in broth, herbs and peas, simmer 4-5 minutes and then let cool in a 7×11 inch baking dish.
  • Prep mash:
    In the meantime, make your favorite mashed potatoes. You need about 4 cups of mash to top off the casserole. About 1.5 pounds of peeled potatoes should yield enough.
  • Bake pie:
    Preheat the oven to 400°F (200°C). Spread the mashed potatoes over the cold filling. (Be careful not to mix up the two.) Criss-cross with a fork for a great look and crispy edges! Sprinkle with the cheese. Bake at 400°F for 20 minutes or until golden (I recommend baking on a lined baking sheet to catch any spills).
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Notes

Beef or lamb?

Feel free to use ground lamb in place of the beef for a more authentic version! Lamb tends to be more fatty, so drain it after browning if you prefer less fat.

Make ahead instructions

Assemble the entire pie as directed in the recipe, right up to the finally baking step.
Cover and refrigerate for up to 3 days, then bake at 400°F for 30-40 minutes, or until the filling is bubbly and the top is golden.

Freezer instructions

Prepare as directed in the recipe, right up to the final baking step. Wrap well with foil and then aluminum foil. Label and freeze for up to 2 months.
To reheat: No need to defrost! Remove both foils, then replace the aluminum foil. Bake at 400°F with the foil on for 1 hour. Remove the foil and bake for another 10 minutes, until browned.

Cooking tips

  • Make sure to brown the meat and vegetables well for the most intense flavors
  • Don’t skip cooling the filling. A cool filling is much easier to top with mashed potatoes without mixing the layers.

Ingredient notes

Mashed potatoes: I usually make my Instant Pot Mashed Potatoes for this, but my regular mashed potatoes are delicious, too. I’ve also had readers made this with ready-made mashed potatoes, so that’s a great shortcut.
Tomato paste: Can also use ketchup instead if you don’t have tomato paste.
Gluten free: For a gluten-free friendly version, use cornstarch in place of the flour. Be sure to check all of your ingredients to make sure they’re gluten free (especially the beef broth! you can use water if you don’t have any).
If you don’t like peas, it’s also delicious with chopped green beans.
I hear people make this low carb by using mashed cauliflower they whisk together with 1 egg yolk in place of the mashed potatoes. I love my potatoes, but your call 😉
You can also make this vegetarian by using 2 cups of cooked, brown lentils in place of the ground beef and vegetable broth in place of the beef broth.

Nutrition

Serving: 1servingCalories: 377kcalCarbohydrates: 45gProtein: 24gSaturated Fat: 4gCholesterol: 56mgSodium: 562mgFiber: 5gSugar: 6g
Nutrition is an estimate.

More recipe information

Course: Main Course
Cuisine: British, Irish

And in case you’re here for St. Patrick’s Day…

More Irish inspired recipes

  • Sausages and Onion Gravy: Bangers and Mash!
  • Slow Cooker Irish Beef Stew
  • Irish Soda Bread with Raisins
  • Colcannon

I first published this recipe in 2017. I republished it on 06/04/2020 to make it better for you.

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Comments

  1. Mary says

    November 28, 2022 at 5:15 am

    I cook this alot best reciepe love it
    Many Thanks

    Reply
  2. Carole Fariss says

    November 11, 2022 at 6:27 pm

    5 stars
    Delicious! We loved it. Real comfort food.

    Reply
    • Nora says

      November 15, 2022 at 12:26 pm

      It sure is, Carole! I’m glad you liked it.

      Reply
  3. Terri D says

    November 10, 2022 at 5:22 am

    5 stars
    this is the best shepherd’s pie! a double the recipe and use 5 lb of potatoes in my instapot from another recipe. this was fabulous! I used all the spices and everything is written but I added some sliced mushrooms some green beans and a little bell pepper. came out perfect it was an excellent consistency and I got rave reviews! thank you so so much for posting this divine shepherd’s pie recipe!

    Reply
    • Nora says

      November 15, 2022 at 12:34 pm

      I love your little additions, Terri. Glad it was a hit!

      Reply
  4. Linda says

    September 10, 2022 at 10:17 pm

    5 stars
    Absolutely delicious. I make it quite often. Great comfort food.

    Reply
  5. Sharon says

    August 29, 2022 at 1:46 am

    5 stars
    Made this wonderful Shepherd’s Pie for dinner tonight, we enjoyed so much. Thank you for sharing this delicious comfort food.

    Reply
    • Nora says

      September 02, 2022 at 9:34 pm

      I’m so glad, Sharon! It’s one of my all-time favorite meals.

      Reply
  6. Latoya says

    August 07, 2022 at 9:42 pm

    Do you drain the ground beef?

    Reply
    • Nora says

      August 21, 2022 at 12:00 pm

      Latoya, I think this comes down to personal preference and type of ground beef you buy! If I have fattier ground beef, especially from frozen, I do drain it after browning. If I’m lucky enough to get a pound of freshly ground lean beef from the butcher – I mostly don’t need to drain, because there’s little to no liquid/fat appearing during cooking. Hope this helps!

      Reply
  7. Paula says

    July 11, 2022 at 4:32 pm

    5 stars
    Really delicious and super easy! Family loved it

    Reply
    • Nora says

      July 23, 2022 at 11:02 am

      I’m so glad, Paula!

      Reply
  8. Eileen says

    July 06, 2022 at 5:06 pm

    4 stars
    I rate this receipt with fivestars but it went to fast so it’s only got 1star lot up sorry

    Reply
    • Nora says

      July 23, 2022 at 11:07 am

      It’s fine, Eileen 🙂 Glad you enjoyed!

      Reply
  9. Susan says

    June 09, 2022 at 3:45 am

    5 stars
    This was the best shepards pie ever! Finally found a recipe I will always use. Thanks for sharing.

    Reply
    • Nora says

      June 14, 2022 at 1:53 pm

      I’m so glad, Susan! It’s one of my all-time favorite meals, so I’m always happy when others appreciate it, too.

      Reply
  10. Lynn says

    May 31, 2022 at 1:11 pm

    This was so good my husband had 2 helping’s.

    Reply
    • Nora says

      June 01, 2022 at 9:40 am

      Yay Lynn, so glad!

      Reply
  11. Lydia says

    May 23, 2022 at 11:16 pm

    5 stars
    Excellent! My family loved it.

    Reply
    • Nora says

      May 24, 2022 at 3:53 pm

      I’m so glad, Lydia!

      Reply
  12. Kristy says

    April 17, 2022 at 12:13 am

    5 stars
    Absolutely delicious! My family loves this!

    Reply
    • Nora says

      April 21, 2022 at 4:45 pm

      I’m so glad, Kristy!

      Reply
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Nora Rusev from Savory Nothings

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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